FAVORITE PUMPKIN CAKE ROLL
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN ROLL
This classic Pumpkin Roll is an ultimate fall dessert! A pillowy soft and tender pumpkin cake is covered with a rich cream cheese filling then rolled, chilled and sliced for a gorgeous show-stopping dessert!
Provided by Jaclyn
Categories Dessert
Time 4h
Number Of Ingredients 14
Steps:
- To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.
- Mix in pumpkin and vanilla extract.
- Add flour mixture and fold with a spatula just until combined.
- Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.
- Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.
- Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it's too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.
- Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.
- To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***
- Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don't roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.
- To serve dust top of cake roll with powdered sugar if desired. Cut into 1-inch slices.
- Store cake in refrigerator in an airtight container up to 4 days or freeze up to 2 months.
Nutrition Facts : Calories 331 kcal, Carbohydrate 42 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 221 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
PUMPKIN ROLL CAKE
Steps:
- For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
- In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
- In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
- Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
- For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
- Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.
THE BEST PUMPKIN ROLL RECIPE
Fall is the time for all of our favorite pumpkin recipes! Our Best Pumpkin Roll Recipe is perfect with a warm cup of cider.
Provided by Momma Cyd
Categories Dessert
Time 3h29m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees
- Spray a 10 x 15 inch jelly roll pan (cookie sheet) with non stick cooking spray. Line the pan with parchment paper with some extra paper hanging over the sides of the narrow edge of the pan (10 inch side).
- Then spray the parchment paper in the pan with more cooking spray. (So now both sides of the parchment paper have been sprayed). Set aside.
- In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice with a whisk. Stir just until combined. Set aside.
- In a large mixing bowl mix the sugar and eggs together with a hand mixer. Beat until creamy (about 2 minutes).
- Add in the vanilla and pumpkin puree. Mix until well blended.
- Then add in the flour mixture to the pumpkin mixture. Using a wooden spoon, mix just until combined, Do not overmix.
- Carefully place batter into the prepared pan and spread evenly to cover the entire pan. Place in the preheated oven and cook until cake is set. (About 13-14 minutes) The top should spring back when touched with finger.
- When cake is done cooking, quickly remove from pan by holding onto the overhanging parchment paper on each narrow end of the pan.
- Place on the counter and begin to roll the cake up with the parchment paper. Roll snug, but not so tight that is mashes the cake. When done rolling up, place seam side down against the counter to cool. You could also carefully lift and place on a wire rack to cool for a few hours.
- After the cake is done cooling, make the filling by placing the cream cheese, softened butter, powdered sugar, vanilla, and milk in a large mixing bowl. Cream together with a hand mixer until smooth.
- Unroll the cake very gently. Spread the filling over the entire cake leaving about 1/2 inch leaving about 1/2 inch around the edge on all four sides.
- After your spread on the filling, carefully roll up the cake roll again. But this time do not roll with the parchment paper.
- Cover and chill for about an hour.
- Sprinkle cake roll with powdered sugar and slice into 1 inch thick slices and serve.
- Store cake in the fridge. It also freezes well.
Nutrition Facts : Calories 286 kcal, Carbohydrate 47 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 237 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
PUMPKIN ROLL
This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!
Provided by Lauren Allen
Categories Dessert
Time 25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
- Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan.
- Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
- Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
- While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
- While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
- Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
- Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
- Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
- Store in the fridge, covered, for up to three days.
- For more pumpkin treats, click here!
Nutrition Facts : Calories 260 kcal, Carbohydrate 27 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 353 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
PUMPKIN CAKE ROLL
This easy Pumpkin Cake Roll is made with tender pumpkin cake and a heavenly cream cheese filling. Plus my mess-free method for making this roll is super simple!
Provided by Lindsay
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line a 15×10 inch jelly roll pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You'll use the parchment paper later to lift the cake out of the pan and roll it up.
- 2. In a large bowl, combine the flour, baking powder, baking soda, spices and salt. Whisk to combine, then set aside.
- 3. In another bowl, whisk the eggs, sugar, pumpkin puree and vanilla extract together until well combined.
- 4. Add the dry ingredients to the wet ingredients and fold together just until combined. Do not over mix.
- 5. Pour the batter into the prepared pan and spread into an even layer.
- 6. Bake for 13-15 minutes, or until a toothpick inserted into the middle comes out clean.
- 7. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place on the counter.
- 8. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.
- 9. When the cake has cooled and is ready to be filled, make the filling. Add the cream cheese, butter, powdered sugar and vanilla extract to a large mixer bowl and mix until well combined and smooth.
- 10. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it.
- 11. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
- 12. Wrap it up in plastic wrap and refrigerate for at least an hour to firm up.
- 13. When ready to serve, dust the top of the cake roll with powdered sugar. Cut into slices.
- 14. Cake roll is best when served chilled and stored well covered in the fridge. Best if eaten with 3 days.
Nutrition Facts : ServingSize 1 slice, Calories 394 calories, Sugar 49.3 g, Sodium 293.3 mg, Fat 14.7 g, SaturatedFat 8.2 g, TransFat 0.1 g, Carbohydrate 61.3 g, Fiber 1.4 g, Protein 5.7 g, Cholesterol 106 mg
PUMPKIN ROLL
This Pumpkin Roll has the best flavor from cinnamon, nutmeg, cloves, and ginger--and delicious cream cheese filling!
Provided by Lucy Brewer
Categories Desserts
Time 1h45m
Number Of Ingredients 18
Steps:
- Preheat oven to 375. Grease and line 15x10x1 inch jelly roll pan with parchment or wax paper, then grease the paper.
- In large bowl, sift together the flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sift this mixture again two more times.
- In medium bowl, beat eggs and granulated sugar on high speed of electric mixer for five minutes. Fold in the flour spice mixture by hand.
- In small bowl, combine the pumpkin and lemon juice. Fold into batter. Pour batter into lined pan. Sprinkle pecans on top if using.
- Bake for 12-15 minutes, until slightly brown around the edges and springy in the middle. Be careful not to overbake!
- Turn cake onto tea towel immediately and gently remove wax paper. Starting with the long side, gently roll the cake, using the towel, into a jelly roll. Allow the rolled cake to cool for about an hour.
- Meanwhile, combine the cream cheese and butter with electric mixer until smooth. Slowly beat in powdered sugar and vanilla, and pecans and coconut if using.
- Once cake is cool, slowly unroll. Spread the cream cheese filling over the cake and then reroll and place on a platter. Place cake in refrigerator for at least two hours to chill and remove an hour or at least half an hour before serving.
- Sprinkle powdered sugar over the top of the pumpkin roll before serving.
Nutrition Facts : ServingSize 12 Servings, Calories 302 kcal, Carbohydrate 36 g, Protein 4 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 175 mg, Fiber 1 g, Sugar 27 g
PUMPKIN ROLL CAKE
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Provided by Stephanie
Categories Fruits and Vegetables Vegetables Squash
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
- Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
- Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
- Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 27 g, Cholesterol 54.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 193.2 mg, Sugar 20.5 g
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- Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
- Preheat oven to 375°F. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined. Spread batter evenly in the prepared baking pan. Sprinkle with walnuts.
- Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.
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- Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
- Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
- Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
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- Preheat oven to 375 degrees. Line a half sheet pan with parchment, wax paper or a silpat liner. Spray along the edges of pan with non-stick spray.
- In a medium bowl, whisk together the dry ingredients for the cake. Add the pumpkin, eggs and lemon juice. Mix until dry ingredients are incorporated. Pour into prepared pan and evenly distribute. Bake for 15 minutes.
- While cake is baking, generously dust a clean kitchen towel with powdered sugar. To make frosting, cream together the butter and cream cheese in a medium bowl until smooth then add the vanilla and powdered sugar. Beat well. Once this part is completely smooth, gently fold in the whipped cream.
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- Preheat oven to 350°F (177°C). Spray a 10×15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
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